Recipe for marinated tri-tip roast with mushrooms and garlic.
Tri Tip is a popular cut of meat here in California, often cut into steaks or grilled whole. This flavorful cut comes from the bottom sirloin and is quite lean.
My friend Arturo, a local caterer who specializes in Mexican cuisine, recently prepared this for me and other friends.
Marinated tri-tip roast with mushrooms and garlic
ingredients
- Marinade:
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20 garlic cloves, peeled
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1 fresh jalapeño chili, stem removed and remainder whole
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juice of a lime
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2 cups of warm water
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1/2 teaspoon salt
- Tri tip and sauce:
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A tri-tip roast, about 1 1/2 to 2 1/2 pounds, with a layer of fat on one side
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Extra virgin olive oil
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8 ounces fresh shiitake mushrooms, sliced or 2 ounces dried shiitake that has been soaked in water
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6-8 large cloves of garlic, peeled and sliced
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1 red onion, chopped
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1 to 2 cups of fine, dry red wine, e.g. B. a Cabernet
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salt and pepper
method
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Marinate the Tri-Tip overnight:
Prepare the marinade by placing the marinade ingredients in a blender and blending until well combined, 10 to 15 seconds. Place meat and marinade in an airtight plastic bag or container. Place in the fridge and let marinate overnight.
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Allow to come to room temperature:
Take the meat out of the fridge and let it come to room temperature while still wrapped.
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Roast in the oven:
Preheat oven to 500°F. Line a frying pan with aluminum foil. Rub olive oil over the entire surface of the roast. Place on a roasting pan, fat-side up. Bake in the oven for 20-40 minutes (depending on the size of the roast) until the internal temperature is 130-135°F for rare and 140-145°F for medium. If you have a smaller roast (1 1/2 lb), remove it on the low side of the temperature range. Cover with aluminum foil and let rest for 2-5 minutes (but no more than 5 minutes) before carving.
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Prepare mushrooms:
While the roast is cooking, you can prepare the mushrooms. Coat the bottom of a large skillet with about 4 tablespoons olive oil and set over high heat.
Add the mushrooms, onions and garlic and sauté for a few minutes, stirring constantly, until the mushrooms are browned and the onions are translucent. Add a cup of wine.
Reduce the wine and add more wine as needed if the mushrooms absorb too much.
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Disc:
Cut the roast across the grain and serve the slices with the mushrooms.
